Creamy Lemon Dill Pasta
Author: Rachel Chew
Recipe type: Dinner
Serves: 3-4
- 3 c. dry rotini pasta
- 1 zuchinni, ribboned
- 2 cloves garlic, crushed
- 1½ lemons, juiced and zested
- 1 c. Tofutti sour cream
- 2 tsp. dijon mustard
- 3 tbsp. fresh dill, chopped
- Salt and pepper, to taste
- Cook pasta according to package instructions. Once cooked, drain pasta and run it through cold water with a colander.
- Ribbon zucchini using a peeler and set aside.
- Add in the chopped garlic, lemon juice and zest, sour cream, dijon mustard, and dill in a bowl and mix. Add salt and pepper to taste.
- Combine the sour cream mixture to the pasta and zucchini ribbons and toss until combined. Enjoy immediately or keep in fridge before serving.
Recipe by Radiant Rachels at https://radiantrachels.com/creamy-vegan-lemon-dill-pasta/
3.5.3208